Crescent City Fishing Charters

New Orleans Inland Saltwater Guided Fishing Charter

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Testimonials

Trout Never Stopped Hitting

non-stop-speckled-trout-lafitte-la

As always, you have come through again! Thanks for a great fishing trip for my wife and I.

May 22, 2016
Jacques Latour

Captain Scott Poche And His Crew Are The BEST

new-orleans-fishing-charters-speckled-trout-jim-smith-trip

This year was by far our most successful trip…

May 16, 2016
Captain James S Smith

Anyone Who Wants To Fish In Louisiana, Scott Poche Is Your Man

larry-and-wes-getting-in-on-the-redfish-action

Wes and I truly enjoyed this day, best day of our trip down to New Orleans

March 21, 2016
Larry Szczapinski

Best Time Ever Had On A Charter

Craig and Shaunes fishing trip in new orleans

I fish many bass tournaments and have fished all over the East coast with various guides, but this is without a doubt the best time I have ever had on a charter.

February 2, 2012
Craig Conrad

Now This Is The Way To Fish

landing-speckled-trout-new-orleans-fishing

No work involved just fun. I will go again with Capt. Scott for sure.

August 20, 2011
Lonnie Theriot

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Grilled Redfish On Half-Shell

Grilled Redfish on half-shell is enjoyed on a regular basis in our home.

 This wonderful, tender and flavorful dish is super easy to make.

Let’s fire up the grill!

 

INGREDIENTS  

 

Redfish fillets left on half-shell (1 large fillet will feed 1 person)

 

Butter

 

Garlic Powder

 

Liquid Smoke

 

You favorite Cajun seasoning (Tony’s, Paul Prudhomme’s Redfish Magic, Slap Ya mama, etc…)

INSTRUCTIONS

 

Rinse the Redfish fillets with cold water and pat dry with a paper towel.

 

Melt butter and add garlic powder and a dash of liquid smoke to taste. (liquid smoke is very strong and concentrated, a couple of dashes will do it)

 

Brush Redfish with melted butter mixture. 

 

Place on a 400 degree preheated BBQ grill and cover for 15-20 minutes.

 

Brush with butter mixture once or twice more while in the process of cooking.  

 

About 5 minutes before removing from the grill sprinkle with your favorite Cajun seasoning (Tony Chachere’s, Paul Prudhomme’s Blackened Redfish Magic) to taste.

TIPS

 

Olive oil can be used in place of butter

 

onion powder, a splash of lemon juice or worcestershire sauce can be added to your butter mixture 

YUMMY!

grilled-redfish-on-half-shell

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Capt. Scott Poche'

scott@lafittefishing.com

(504) 915-0392

www.lafittefishing.com

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